Almond Burfi is a popular sweet in India because it can stay well for a long time in the pantry. The only drawback is that it’s quite expensive. So why not make it at home and you can use broken almonds for this, which are not very expensive.
|Preparation Time:||30 minutes|
|Almond powder||2 cup|
|Kesar (saffron) (optional)||1 tsp|
|Raw Pistachio (optional)||1/4 cup|
- Grease a shallow tray or aluminum foil.
- Pour sugar and water in a heavy bottomed pan and make a syrup of 1 wire consistency. To test it, take a few drops between your index finger and thumb and see if it stretches between the finger and the thumb. If it stretches in one wire, syrup is ready. On the other hand if it does not make any wire, cook it a bit more. If it makes more than a wire, dilute it a bit by adding some water and cook it again.
- Once the syrup is ready, reduce the flame to low. Add almond powder and stir constantly. If you don’t have almond powder, grind almonds in a grinder and use it.
- It will immediately start to thicken. If the mixture is too thick and it’s very hard to stir it, add a little water and then cook. Cook till it becomes slightly glossy. Don’t worry if it appears a little wet and sticky. As it cools off it will become drier. Turn off the heat. Add a bit of saffron and mix.
- Cool it a bit. It should still be warm. Moist your hands with cold water and knead it as dough.
- Roll it with the help of a rolling pin on the greased tray or foil.
- Sprinkle crushed pistachio on top and roll it again. Leave it to set for an hour or so.
- Once it’s set, cut it in any shape you want. Almond Burfi is ready to serve
- You can store this in pantry for a few weeks in an air-tight container.
- If the sugar syrup becomes too thick, the almond burfi will become dry. And if it’s not thick enough almond burfy will not set properly. So be very careful when preparing the syrup.
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